Look for a new and tasty dish to treat and delight guests, then you are here. I offer a delicious, and most importantly healthy puff chicken and beet salad. This is a tasty, bright and quite original dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The combination of beetroot and chicken is ideal for those who care about a healthy diet. Poultry is a nutritious food that is easy to digest. And beets are an inexhaustible source of many vitamins that help the body to function normally. Moreover, this salad can be easily modified. Cheese, eggs, all kinds of vegetables, mushrooms, fruits perfectly fit into the recipe. Each product gives the food a completely new flavor and radically changes the taste.
The salad turns out to be very tender, satisfying, and most importantly beautiful. But to prepare it you need a culinary ring. It can be used large for a single salad or small for portioning. There are no difficulties with using such a device. However, if you do not have such an inventory, then make a puff salad in the classic way, alternately carefully laying out the layers on top of each other.
Such a salad will perfectly help to cope with hunger, while not particularly harmful to the figure! Only then use mayonnaise with less calories, about 30%, or replace it with low-fat yogurt. We usually boil beets for salad, but you can just as well bake them in foil in the oven. This will not affect the taste of the dish, while the benefits in the vegetable will remain much greater.
- Caloric content per 100 g - 69 kcal.
- Servings - 3
- Cooking time - 20 minutes for salad dressing, plus time for boiling and cooling all products
Ingredients:
- Chicken fillet - 2 pcs.
- Beets - 2 pcs. big size
- Eggs - 3 pcs.
- Garlic - 2 cloves
- Hard cheese - 200 g
- Mayonnaise - for dressing
- Salt - about 1 tsp each. without slide for boiling beets and chicken
Cooking puff chicken and beet salad
1. Wash the chicken fillet under running water and put it in a cooking pot. Fill with drinking water, add salt and boil for about half an hour until tender. After boiling, remove the foam from the surface of the broth. To enhance the taste, you can add bay leaf and peppercorns to the broth.
2. After this time, remove the chicken from the broth and leave to cool. Do not pour out the broth, you can use it to prepare the first course.
3. Next, prepare a serving plate and culinary ring for the salad. As I wrote above, you can use small portioned rings, or one large one. If there is no such ring, then use a tin can or a cut plastic bottle.
4. Pre-boil the beets until soft, about 2 hours. Cool well afterwards. This process will take you about 4 hours. Therefore, I recommend harvesting the root crop in advance, for example, in the evening. After the vegetable, peel, grate and put in the first layer in the culinary ring.
5. Brush the beets with a thin layer of mayonnaise and season with minced garlic.
6. Pre-boil the eggs to a cool consistency, cool and peel. Then separate into whites and yolks and rub each separately. Put the protein in a second layer and brush it with mayonnaise.
7. Next, tamp the chicken fillet cut into pieces and apply a thin layer of mayonnaise.
8. Top the salad with grated cheese and sprinkle with grated yolk. Do not grease the last layer with mayonnaise.
nine. Carefully remove the culinary ring, decorate the salad with a sprig of herbs and serve.
See also the video recipe on how to make the Raisin salad.
